Thursday, November 4, 2010

new dishes for the fall after the long summer.

-octopus confit with tuscan kale, celery root, blood orange and osetra
-crispy suckling pig with cormandel oysters, fall giardinaire, sunchoke and hazelnuts
-aged pekin duck breast with chestnuts, onion sioubise, golden beets and munich malt
-braised iberico collar with charred leek, roasted turnips, quince and black truffle

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